Best Mint Simple Syrup Recipes

MINT SIMPLE SYRUP

Steps:

• Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
• Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.

MINT SIMPLE SYRUP FOR SWEET TEA

Steps:

• Heat sugar and 1 cup water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Stir in mint. Remove from heat, and let stand 30 minutes. Pour through a fine sieve into an airtight container; discard mint. Let cool completely. Syrup can be refrigerated up to 1 month. Serve with additional mint sprigs, if desired.

WATERMELON WITH GINGER-MINT SIMPLE SYRUP

Steps:

• In a medium saucepan, mix the sugar, mint stems, ginger, and water over medium high heat, stirring until sugar dissolves. Bring to simmer for 2 to 3 minutes then remove from heat. Let the mixture steep 20 minutes before straining through a fine sieve. Chill the syrup. To serve, drizzle the chilled syrup over the watermelon cubes and garnish with fresh mint leaves.

MINT BASIL CUCUMBER SIMPLE SYRUP

Steps:

• Combine water and sugar in sauce pan.
• Bring to simmer and stir until sugar has dissolved.
• Turn heat off and add cucumber, basil and mint.
• Remove from heat, place lid on pan and leave overnight, (longer the mixture sits, the better it tastes).
• Strain and store in fridge.
• Add 2 tbsp of syrup to 8 oz. of good cold water.

MINT-INFUSED SIMPLE SYRUP

Steps:

• In a small saucepan, combine sugar, 1 cup water, and mint stems. Place over medium heat, and cook, stirring occasionally, until sugar is dissolved. Remove from heat; let cool. Strain through a sieve. Syrup can be stored in an airtight container in the refrigerator for about 2 weeks.

PINEAPPLE LAVENDER MINT SPRITZER (WITH LAVENDER AGAVE SIMPLE SYRUP)

Steps:

• Bring water to a boil in a small saucepan. Reduce heat to low; whisk in agave nectar until dissolved. Remove from heat.
• Stir lavender blossoms into the saucepan. Let syrup steep, about 15 minutes. Strain into a bowl through a strainer lined with cheesecloth.
• Refrigerate syrup until chilled, at least 2 hours.
• Pour 1 1/2 cup syrup into a glass measuring cup. Add mint leaves; mash gently with a cocktail muddler. Mix in pineapple juice.
• Fill a pitcher with ice. Pour in pineapple juice mixture. Top off with club soda and stir. Serve garnished with a slice of lime and sprig of mint.